by Lorraine Gibson.
Isn’t it odd how the nights suddenly seem to draw in the minute we hit mid-September?
It’s the time when food cravings shift from alfresco salads to comforting dishes, which is all very well, but stews and hearty roasts can take hours to cook, not ideal when we’re all trying to reduce our fuel consumption.
So here’s a quick and easy recipe to help the transition and manage the budget at the same time.

Vegan comfort food
Sausages with root mash
Prepare: 15 minutes
Cook: 35 minutes
Serves: 4

Ingredients
500g bag parsnips, peeled, trimmed, tough cores removed and cut into 1cm chunks
1 swede (about 600g), thickly peeled and cut into 1cm chunks
2 ½ tbsp olive oil
8 Richmond Meat-Free Sausages
2 echalion shallots, cut into thin wedges through the root
1 tbsp plain flour
150ml vegan red wine
250ml fresh Cooks’ Ingredients Vegetable Stock
2 tsp wholegrain mustard
1 tsp maple syrup
½ tbsp reduced salt soy sauce
200g green beans, steamed, to serve
Method
Preheat oven to 190C, gas 5. Put parsnips and swede in a large saucepan, cover with cold water and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes until tender.
Drain then mash with 1 tbsp oil and season.
Meanwhile, heat 1 tbsp oil over a medium-high heat in a large sauté or frying pan (with lid).
Fry sausages for 5 minutes, turning often, until starting to brown. Transfer to a roasting tin and put in the oven for 15 minutes, until cooked through.
Return the pan to the heat with the remaining 1/2 tbsp oil, the shallots and a pinch of salt.
Cover; cook for 8 minutes until softened, uncover and add the flour, stirring for 1 minute.
Stir in wine, bubble until almost evaporated, then add stock, mustard, maple syrup and soy sauce.
Simmer for 4-5 minutes for a saucy gravy.
Serve with steamed green beans.
Recipe and picture: WAITROSE